MY LOVELY BLOG

Cauliflower is the vegetable du jour, the avocado of today, or rather rapidly, the vegetable of yesterday as we stare into a future of Mushroom Coffee and Edible Flowers. Hmmmm gritty. Cauliflower by comparison seems positively archaic, however, this Bang Bang recipe makes it spicy nicey and a far cry from the boiled stuff your Nan used to make.

INGREDIENTS (inspo from Olives for Dinner)

FOR THE CAULIFLOWER

1 large Cauliflower separated into florets

Cup of brown rice flour

2 eggs whisked up

2 cups of panko breadcrumbs

Rock salt

FOR THE SAUCE

1/2 cup light Mayonnaise

1/4 cup sweet chili sauce

1 Tablespoon of Sriracha

Juice of a lime

TO SERVE

3 slices spring onion

1 Sliced green chilli

Chopped coriander

Brown rice

METHOD

Create 3 separate bowls for the flour, egg, and breadcrumbs. This is the fun part – after the Cauliflower is washed, in a factory line coat the florets in flour, then egg, then breadcrumbs. Add to a baking tray, sprinkle with rock salt, and into the oven at a preheated temperature of 250 degrees Celsius. It’ll need between 20 and 40 mins, you want it to go nice and crispy and charred.

Whilst it’s baking, whisk up the sauce ingredients – go easy on the sriracha if you’re of a gentle disposition.

WARNING: This sauce is like crack sauce and I will not be held responsible for its addictive nature.

Chop up your finishing ingredients – spring onions, chilli and coriander to taste. Serve with brown rice, smothering the Cauliflower with the crack sauce. Even rub it on your face if you like.